Smooth Operator
Stir and strain into coupe glass. Garnish with orange peel.
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- Used walnut orgeat, 1/2 oz Smith & Cross instead of full 2 oz Stiggins's Fancy. S&C somewhat dominates.
Stir and strain into coupe glass. Garnish with orange peel.
Dry shake, wet shake, strain into a coupe
Stir all ingredients, strain into an old fashioned glass with a large cube/sphere. Garnish with an orange peel, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar
I really love amaro rabarbaro in Negroni variants, and was drawn to combine that with the 25 year PX sherry vinegar after remembering an essay in the original soft cover "Negroni" book by Gaz about a superlative Negroni using a few drops of aged PX sherry vinegar.
Dry shake, wet shake, strain into coupe. Garnish with fresh grated nutmeg.
For a drink that dials back the rum & arrack funkiness, just use 2 oz Cognac
Stir with ice, strain, serve up in a coupe
Stir all ingredients to dissolve the marmalade, add ice, shake, strain, garnish.
– Gently muddle the red bell-pepper and raspberries together into the mixing glass.
– Add barspoon of agave syrup to dissolve with lemon juice then fill up with the remain ingredients.
– Add ice and shake it!
– Strain into a rocks glass filled with crushed ice.
– Floating the mescal on top and garnish with lemon zest, stick of berries and sprig of mints; then sprinkle pinch of black pepper.
– Enjoy the battle!
It tastes "sophisticated and complex", just like a beautiful summer in the mouthfeel.
“Cinco de Mayo” was inspired by the namesake battle of the world-renowned celebration - the Mexican army's 1862 victory over France. The drink shows off a bloody war that Tequila is base for their nation,Wenneker Strawberry is the love of Mexican and raspberry gives the freshness for color of the blood with the red bell-pepper to give a bit of spicy when France failed. The lemon juice is to give the right balance of a losing battle and agave syrup is just to compliment the flavor of sweetness when they won. The Swizzle Masters Competition decided to make the drinks live at the Vinexpo in Bordeaux so Dubonnet Rouge is to add extra flavors and more complex for the drink. Then the Mezcal and a pinch black of pepper can be added for the smokiness of the war as well as the people who dead in the battle.
Shake, strain up, garnish
Stir, stain up, garnish
Shake with ice. Serve up. Garnish with a cherry.
I was a little surprised there was no grapefruit juice + crème de cacao cocktail listed. Ergo, this attempt.